Strawberry Shortcake Vegan Ice Cream
Posted by Jessica Mckenzie on 28th May 2024
A delicious way to start the summer. This home-made ice cream is made with in season strawberries and swirled with crunchy shortcake crumbs. Potato protein 300 is the star here, and provides excellent emulsion and foaming abilities to creating a mouthwatering smooth creamy texture to this plant based summer treat!
MAKES: 1 Litre
INGREDIENTS
Shortcake Crumbs
- 50g Raw Sugar (Demerara)
- 50g White Granulated Sugar
- 100g All Purpose Flour
- 0.5g or 1/8 tsp Sea Salt
- 80g Margarine dairy-free
Strawberry Ice Cream
- 300g Fresh or Frozen strawberries cut in half
- 100g Apple Sauce or Cooked apple puree
- 80g White Granulated sugar
- 60g Glucose Syrup or Corn Syrup
- 4g Vanilla Paste or seeds from 1 vanilla pod
- 6g or 1 Tbsp POTATO PROTEIN 300
- 1g or 1/4 tsp Sea Salt
- 1g or 1/4 tsp Xanthan Gum
- 400g Vegan Whipping Cream
METHOD
Download Printable Recipe
